Bean & Grains

Pistachio Pesto

I started making pesto when I was in my 20’s and I thought I was quite glamourous and chic by knowing how to roll out a gorgeous pesto in a snap. I love the traditional version (pesto genovese), but since I’m generally a non-dairy gal, I wanted a version that had no Parmesan.  I’m surprised actually that nutritional yeast makes a great stand in for the cheese and that using pistachios gives it a delicious twist on the pine nuts.  Or you can just use the pine nuts.  What-evah! Try it!

Basil is all over the place right now and you can stock up on it and freeze pesto in batches, for when the sun don’t shine. And where I live, that is ALOT of the time.  No judgement.  I love living in the PNW.  It’s just a bit soggy & grey here.  But so is England, and Paris.

So no..not bitching, “just esplaining”, Desi.

Let’s DO this:

Ingredients:

  • 2 cups fresh basil
  • 2 cups organic spinach
  • 3 cloves garlic
  • ¼ cup shelled roasted pistachios (can use raw)
  • 2-3 Tbs. olive oil
  • 2 Tbs. nutritional yeast
  • 1 Tbs. fresh lemon juice
  • ½ tsp. salt (to taste)
  • fresh ground pepper (to taste)

Instructions:

  1. Simply combine all ingredients into a blender until thick and creamy.
  2. You may add additional olive oil to “thin” the sauce out.
  3. Always add olive oil to the very top layer and refrigerate to keep the pesto moist and fresh.
  4. This recipe will create a thick pesto.

 

Pistaschio Pesto
Author: Lisa Spencer
I love the traditional version, but since I’m generally a non-dairy gal, I wanted a version that had no Parmesan. The nutritional yeast makes a great stand in for the cheese and the pistachios give it a delicious twist on the pine nuts. Try it!
Ingredients
  • 2 cups fresh basil
  • 2 cups organic spinach
  • 3 cloves garlic
  • ¼ cup shelled roasted pistachios (can use raw)
  • 2-3 Tbs. olive oil
  • 2 Tbs. nutritional yeast
  • 1 Tbs. fresh lemon juice
  • ½ tsp. salt (to taste)
  • fresh ground pepper (to taste)
Instructions
  1. Simply combine all ingredients into a blender until thick and creamy.
  2. You may add additional olive oil to “thin” the sauce out.
  3. Always add olive oil to the very top layer and refrigerate to keep the pesto moist and fresh.
  4. This recipe will create a thick pesto.
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